Place the cake and rum into a blender or food processor and blend until combined.
Refrigerate for 30 minutes
Line a tray with wax paper.
Use a teaspoon to scoop out generous portions of the mixture.
Roll into balls and place on the tray.
In a microwave-safe bowl, melt the chocolate, stirring every 30-seconds until creamy, set aside 5 minutes, then dollop half a teaspoon of chocolate on the crest of each ball quickly securing a half glace cherry to the warm chocolate as you go.
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